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tuscany chicken pasta

Tuscany Chicken and Pasta

Course Main Course
Cuisine Italian
Keyword chicken, Italian, Tuscany
Prep Time 30 minutes
Cook Time 30 minutes
Marinade Time 1 hour
Total Time 2 hours
Servings 4

Ingredients

  • 4 Chicken Breasts about 1 lb.

Marinade

  • 1 Cup White Wine
  • ½ Cup White Wine Vinegar
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Anchovy Paste
  • 1 Small Onion – Minced
  • 2 Cloves Garlic – Minced
  • 1 Tablespoons Honey
  • 1 Tablespoon Chili Powder
  • 1 teaspoon Ground Sage
  • 1 teaspoon Dried Parsley
  • 1 teaspoon Salt
  • ½ teaspoon Dried Basil
  • ½ teaspoon Black Pepper

Sauce

  • 4 Tablespoons Olive Oil, divided
  • 3 Medium Shallots, diced
  • 2 Cloves Garlic, minced
  • 8 Ounces Baby Bella Mushrooms, sliced
  • ¼ Cup Sun-dried Tomatoes, sliced
  • 2 Tablespoons Lemon Juice
  • 1/4 Cup Marinade
  • 2 Cups Spinach
  • 1 teaspoon Capers Chopped
  • 2 Cups Chicken Broth
  • 2 Tablespoons Flour
  • 12 oz. Penne Pasta
  • Salt and Pepper to taste

Instructions

Marinade

  1. Cut each chicken breasts into 4 pieces each and pound flat.

  2. Combine all the marinade ingredients in a bowl and whisk together. Pour the marinade into a large zip-top bag and add the chicken pieces. Place in the fridge and let marinade for 1 hour.

Chicken and Sauce

  1. Cook the penne pasta according to the instructions on the box.

  2. Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add chicken and cook thoroughly, about 5 to 7 minutes on each side. (Be sure to reserve 1/4 cup of the marinade for the sauce). Remove chicken onto a plate and tent with foil to keep it warm.

  3. In the same skillet, add another 2 tablespoons of olive oil. Once the oil begins to shimmer, add the shallots and season with salt and pepper. Sauté until translucent, about 2 minutes, and add the garlic. Sauté for 1 minute.

  4. Add the mushrooms, capers and sun dried tomatoes. Cook until the mushrooms begin to brown, about 3 to 4 minutes.

  5. Next add the lemon juice and reserved marinade juice. Cook until the juices are reduced by half, about 3 to 4 minutes.

  6. Add the spinach and cook until it is wilted and add the chicken stock.

  7. In a small cup or bowl, mix about 2 tablespoons of water with the flour to make a slurry. Slowly stir it in with the sauce until the sauce thickens.

  8. Return the chicken to the skillet, nestling the pieces under the sauce. Scoop the sauce over the chicken to cover them and warm for about 1 to 2 minutes.

  9. Pour the pasta and chicken into a bowl and mix well.